- This post is not sponsored in anyway.
- You must be able to travel to Harvard Square in Cambridge, MA.
I was killing some time the other day, and meandered around the cookbook section of The Coop, the official book store of Harvard University. Believe it or not, I got bored. For fun, I walked over to the sale section which is just one room over. Most of the time, there isn’t anything I want.
This time, there still wasn’t anything I wanted… but that’s only because I already owned it. The Coop had several copies of The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish for about $8. I bought this book, written by Chris Schlesinger and John Willoughby, back in 2014. I could read it all day because it appeals to me that much. Seeing it on the shelf reminded me that I should cook from it before the weather turns cold.
Honestly though, I can make a lot of the recipes indoors sans grill. The appeal of this book is in all the sauce and condiment recipes.
I love this book so much that I want to buy a copy of it just to gift to someone.
Alas, no one I know is addicted to cookbooks as I am.
But if you are or you like to grill, head over to the Coop. You can thank me later.
My brother-in-law and I grill together a few times a summer. We’re a bit too lazy to do it more often than that. Or maybe we’re just influenced by family members. My niece doesn’t like grilled food (she’s 10) so I guess there’s less incentive.
But July 4th weekend is usually when we break out the grill. I’m more experimental than the rest of my family, so I brought over my own meat to grill. BIL did some BBQ-sauced chicken and some teriyaki chicken. Meanwhile, I took some inspiration from “The Big-Flavor Grill” by Chris Schelsinger and John Willoughby. The whole book runs on the idea of “grill it, and flavor it afterward.”
I made pork tenderloin skewers, and then tossed them with the fresh herbs, garlic and lemon sauce recipe (the original published recipe paired the sauce with grilled chicken). My fresh herbs were oregano and tarragon from my garden. The original instructions has you keep the ingredients separate until you’re ready to toss but I don’t know why. I preferred dumping everything in a large mixing bowl so that I had an easier time bringing it outside.
Overall, we really liked it. I think my mom was the only person unimpressed but that’s only because she found the lemon juice to be too sour. I could barely taste it. I plated my pork with some stir-fried watercress (made by my mom) and some white rice. It was delicious.
I think I need a copy of the book for myself (I know… I have too many cookbooks) since the copy I was working from came from the library. There are lots of other recipes in the book that I would like to try before summer ends.